Beetroot Chutney..

Potbelly Foods first started by selling chutneys, dips and dry rubs at farmers markets years ago. Now the main end of the business is catering so I dont make them as much but when my veg producer dropped in a box of organic vegetables on Thursday the first thing that jumped out at me was the 3 beetroots in with the root vegetables.

I haven't made my Beetroot Chutney recipe in years so its great to make it again for my own consumption rather than a 20 litre pot of it.

The ingredients in this recipe can be messed around with and substituted within reason so you should have everything you need in your cupboard.


I used

3 Beetroot
1 Onion
4 tablespoons of Sugar
200ml of Sherry Vinegar
100ml of Red Wine (Italian Rosso)
1 teaspoon Paprika
2 teaspoons Cumin
Decent splash of Hot Sauce

Here is the best part chuck it all in a pot leave it simmer for an hour.. Done..

Dont be worried about ingredients just grate beetroot then add sugar & vinegar that's your basic after that you can add what you want I always add sliced onion but apples , parsnip, carrots,
pears, anything really can be added. with spices you can play around with whatever is in cupboard just done put too many spices in or you'll lose beetroot flavour.

I sterilise the jar by first putting it through dishwasher on intensive setting the baking it in oven at 180oc for 5-8 mins.
 By doing this the chutney will last for 3 month but once opened it will last in fridge for 2 weeks.


If you do try this let me know how it goes on twitter.. @potbellyfoods